Menu #1

Sometimes meal planning with dietary issues can be a real drag… When I was new to following a FODMAP diet I really struggled to put a varied menu on the table.  The difficulty level went up a notch if I tried to make it appealing to The Husband and The Son –  and there were many evenings of intense frustration.  Or boredom from serving the same thing over and over again.

What's for Dinner?
What’s for Dinner?

That’s why I’m going to do a series of dinner menus, hopefully to help someone who is getting started, or just tired of thinking up the answer to:  ‘what’s for dinner?’.  The first one, appropriately, is Menu #1 :

Ham is one of the foods I found that by reading a label carefully, I could find one that had minimal additives  and ingredients – I particularly watch for garlic.  This one from Harvest meats I know my tummy can handle:

 

 

Always read the label!
Always read the label!

The slices were of nice size and easily grilled for a few minutes on the BBQ.  I didn’t brush them with a glaze – just kept it simple.

 

 

 

The Herbed pasta is really easy.  Mini Recipie:

Herbed Pasta

  • Cooked rice pasta
  • Olive Oil
  • Italiano blend (I make my own, without onion or garlic)
  • Salt and Pepper to taste

Toss and serve!  The trick, I found, was to use enough olive oil to prevent the pasta from cooling into a thick gooey mass.

Summer = Salads
Summer = Salads

I chose to have a Garden Salad as the veggie – my garden gave me a stellar crop of lettuce this year, and nothing says summer like a fresh salad.  Finding a salad dressing is really tough, so I make my own.  Here’s another Mini Recipe:

 

 

 

Salad Dressing

  • Orange Juice
  • Brown Sugar
  • Olive Oil
  • Salt and pepper

Shake and pour.

The salad dressing keeps for a while in the fridge, so probably the pasta takes the longest to cook and serve.  It all puts together to get this:

Menu #1
Menu #1

To rate this meal, out of 3 stars (3 being the most), I’d give the following:

Ease of grocery shopping: * * *

Ease of preparation: * * *

Family friendly rating * * *

The ease of grocery shopping is assuming that you’ve already found a place where you can buy your gluten free pasta – I have been pretty lucky and found my favourite brand in most grocery stores I’ve shopped in.  The bags of pasta (I buy Tinkyada) keep a long time and are easy to transport, so I can stock up if I think it will be difficult to find when I’m on the road.

Happy eating (yes!  even with IBS!)

 

 

 

 

 

Pasta with Fire Roasted Tomato Sauce

Ok, this is my first experience blogging with a recipe – let’s see if I can get the ingredients right!  This is a go-to recipe for me when I want something flavourful, but easy on the tummy.  If my gut is giving me trouble, this is the first dinner I make to calm IBS symptoms down.  Originally a Weight Watchers recipe, I’ve heavily adjusted it so that it is FODMAP friendly. 

      • 1 package ground turkey
      • 2 – 3 Tbsp olive oil
      • Salt and Pepper
      • 1 can fire roasted tomatoes (check the can ingredients listing  to make sure that’s the only ingredient as onion and garlic is commonly added)
      • 1 Tsp cumin
      • Rice pasta – I cook the entire 340g package of Tinkyada rice pasta and refrigerate leftovers. 

Here’s a photo of the ingredients, all laid out.  Don’t worry if your can of fire roasted tomatoes is bigger, or if you  have slightly more ground turkey than specified.  It’s one of those recipes where you can’t really mess up.

 Chicken Pasta ingredients

Instructions:

  • Start the water for pasta.  Cook pasta while preparing sauce.
  • Brown turkey in olive oil – make sure the meat is starting to get crispy brown as this adds flavour.  Season with Salt and Pepper.
  • Add fire roasted tomatoes.  The husband isn’t a fan of chunky bits of tomatoes, so I add half the can as is, and then use my wand blender on the remainder in the can to make it more ‘saucey’.
  • Add Cumin, stir and sauté.  When pasta is done, serve.

 Chicken Pasta done

And that’s it!  Simple, yummy and FODMAP friendly – what more can you ask for?  Oh yeah! – The leftovers are great too – I’ll often double the recipe to make sure there are leftovers in the fridge for weekday lunches.